Tags: Cooking, Egg Noodles, Food, frozen mixed vegetables, JENNIE-O® Extra Lean Oven Roasted Turkey Breast, recipes, Soup, Soup Special of the Day, Turkey Noodle Soup
This week’s Soup Special of the Day is Turkey Noodle Soup. Move over Chicken and Noodle, Turkey Noodle is here! Made with cubed JENNIE-O® Extra Lean Oven Roasted Turkey Breast along with frozen mixed vegetables and egg noodles. The Winter is Soup Weather and this recipe is sure to please! You can find this recipe and all the other delicious and healthy recipes all at the Jennie – O website. Enjoy and Make the Switch! https://www.jennieo.com/
Turkey Noodle Soup
Simplicity is the main ingredient in this low-fat, high-flavor soup recipe—the turkey equivalent to Chicken Noodle Soup. It’s ready in under 30 minutes and only 240 calories per serving!
½ cup diced onion
1 tablespoon butter
6 cups water
2 tablespoons reduced-sodium chicken bouillon
1½ cups frozen mixed vegetables, thawed
10 ounces cubed JENNIE-O® Extra Lean Oven Roasted Turkey Breast
1½ cups egg noodles
1) In large saucepan, sauté onion in butter 2 minutes or until softened. Add water and bouillon; bring to a boil.
2) Stir mixed vegetables, turkey and egg noodles into saucepan. Return mixture to a boil; reduce heat. Simmer 10 to 12 minutes or until noodles and vegetables are tender.
RECIPE NUTRITION INFORMATION
Tags: Bow Tie Pasta, Bow Tie Sausage Soup, Chicken Broth, Cooking, CooksRecipes, Food, Herbs, Italian Pork Sausage, recipes, Soup, Soup Special of the Day
This week’s Soup Special of the Day is a Bow Tie Sausage Soup. Italian Pork Sausage and Bow Tie Pasta combine to makes this week’s Soup Special. It’s from the CooksRecipes website. Visit the Cooks site for a fantastic supply of recipe ideas. Enjoy! http://www.cooksrecipes.com/index.html
Bow Tie Sausage Soup
This delicious and easy-to-prepare soup is just as good the next day as leftovers.
1 pound Italian pork sausage
1 medium onion, chopped
1 clove garlic, minced
6 cups chicken broth
2 1/2 to 3 cups bow tie pasta
1 (15-ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon dried basil, crushed
1 teaspoon dried thyme, crushed
1 – Combine sausage, onion and garlic in a heavy, large covered pot; cook until sausage is brown, breaking up sausage with wooden spoon. Drain off fat.
2 – Stir in chicken broth, uncooked pasta, tomato sauce, Worcestershire sauce, basil and thyme. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until pasta is tender, stirring occasionally.
Makes 6 servings.
Tags: Bear Creek Creamy Potato Soup Mix, Cooking, Food, Potatoes, recipes, Soup
I’m passing along some info on a new Soup I tried, Bear Creek Creamy Potato Soup Mix. I made a package of it for Lunch I really liked it! Perfect seasoning, thickened up just right, plenty of Diced Potato and a fantastic Potato flavor. The package makes 8 cups and very easy to prepare. Bear Creek Brand has several Soup Mixes, I’ve tried 2 so far and it’s becoming a favorite! So if your looking for something different pick a package or two.
Bear Creek Creamy Potato Soup Mix
A favorite original Bear Creek® soup. Very creamy and delicious with a delicate blend of parsley, herbs and spices to give it a little kick.
Yields about 8 one-cup servings.
Try adding crumbled bacon, sour cream and shredded cheddar cheese for variety.
While they simmer on the stove, you can smell the hearty goodness of Bear Creek® soups. They’re quick and easy to make and come in 15 delicious varieties. These soups have a homemade taste that will satisfy every appetite.
Tags: carrots, Chicken, Chicken Gumbo Soup, Cooking, Food, Okra, Onions, recipes, Soup, Soup Special of the Day
This week’s Soup Special of the day is Chicken Gumbo Soup.
Chicken Gumbo Soup
8 cups water
minced fresh parsley
1 teaspoon garlic powder
1 teaspoon ground cumin
1 tablespoon Frank’s Hot Sauce
2 carrots, sliced thin
4 ounces fresh mushrooms
1 (10 ounce) package frozen okra, thawed and sliced
1/4 cup uncooked brown rice
1 skinless, boneless chicken breast half – cut into cubes (Perdue Perfect Portions Chicken Breasts)
1 1/2 cups uncooked whole grain rotini pasta
sea salt to taste
ground black pepper to taste
3 green onions, thinly sliced
1 – Bring the water to a boil. Add the minced fresh parsley, garlic powder, cumin and the hot pepper sauce. Put the carrots and mushrooms into the pot of water. Cook for five minutes.
2 – Add the okra, wild rice, and chicken cubes. Turn heat to low, and cook for three hours.
3 – Add the spiral pasta, and cook for ten minutes. Add salt and pepper to taste. Serve hot, garnished with green onions.
Tags: Chili, Cooking, Crock Pots, Food, recipes, Slow cooker, Soups, Spices, Stew, Taste of Home
Turn to your slow cooker for cheesy potato-bacon chowder, hearty minestrone, classic chicken noodle and more—these comforting soups, stews, chilis and chowders are ready to greet you as soon as you step in from the chill. Big Red Soup, No-Fuss Potato Soup, Savory Winter Soup, Potato Minestrone, find them all at the Taste of Home website!
Tags: .Slow Cooker Chicken Taco Soup, Beans, Cheese, Chicken, Cooking, Corn, Food, Lite Beer, recipes, Soup, Soup Special of the Day
This week’s Soup Special of the Day is Slow Cooker Chicken Taco Soup. A hearty and delicious Soup/Chili to warm up your Winter’s Day! Enjoy!
Slow Cooker Chicken Taco Soup
1/2 Onion, chopped
1 (16 ounce) can Bush’s Chili Beans
1 (15 ounce) can Bush’s Low Sodium Black Beans
1 (15 ounce) can Del Monte Low Sodium Whole Kernel Sweet Corn, drained
1 (8 ounce) can Tomato Sauce
1 (12 fluid ounce) can or bottle Light Beer
2 (10 ounce) cans Diced Tomatoes with Green Chilies, undrained
1 (1.25 ounce) package Old El Paso Less Sodium Taco Seasoning
1 teaspoon Ground Roasted Cumin
Sea Salt And Pepper, to taste
3 whole Amish Skinless, Boneless Chicken Breasts
1 (8 ounce) package Sargento Reduced Fat shredded Cheddar Cheese (optional)
Daisy Light Sour Cream (optional)
diced Avocado (optional)
Crushed Tostito’s Whole Grain Tortilla Chips (optional)
1- Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2 – Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, diced avocado, and crushed tortilla chips, if desired.
Tags: carrots, Cooking, Cranberries, Food, Jennie - O Extra Lean Ground Turkey Breast, recipes, Soup, Soup Special of the Day, Switch, Turkey Wild Rice Soup, Wild Rice
This week’s Soup Special of the Day is Turkey Wild Rice Soup. Its made with JENNIE-O® Extra Lean Ground Turkey Breast along with Onions, Carrots, Wild Rice, and Cranberries. This one warms the insides up by just saying the name, Turkey Wild Rice Soup. It’s from the Jennie – O website which has a fantastic selection of healthy and delicious recipes. So Enjoy and Eat Healthy in 2017! https://www.jennieo.com/
Turkey Wild Rice Soup
Is this the greatest soup of all time? If it isn’t, it’s definitely in the running. Carrots, cranberries, hearty wild rice and a creamy, savory broth form a brilliant, magical soup that’s under 300 calories per serving.
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 cup chopped onion
½ cup chopped carrots
6 cups water
2 tablespoons HERB-OX® chicken flavored bouillon granules
½ cup uncooked wild rice, rinsed
½ cup dried cranberries
½ teaspoon poultry seasoning
½ teaspoon dried thyme leaves
¼ teaspoon freshly ground pepper
½ cup flour
2 cups milk
1) Cook turkey as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer. Stir in onion and carrots. Cook over medium-high heat 3 to 5 minutes or until vegetable are tender.
2) Stir in water, bouillon granules, wild rice, cranberries, poultry seasoning, thyme and pepper; bring to boil. Reduce heat. Cover and simmer 45 to 55 minutes or until rice is tender.
3) In small bowl place flour. Gradually add milk, stirring until smooth. Stir flour mixture into soup. Cook over medium heat until soup bubbles and thickens slightly.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
Tags: Broccoli, Broccoli Cheddar Soup, carrots, Cheddar cheese, Cooking, Food, Onions, recipes, Soup, Soup Special of the Day, Spices
This week’s Soup Special of the Day is a Broccoli Cheddar Soup. Serve topped with cheese and a side of your favorite baked bread. Soup is on!
Broccoli Cheddar Soup
1 tablespoon Blue Bonnet Light Butter
1/2 Onion, chopped
1/4 cup melted Blue Bonnet light Butter
1/4 cup Flour
2 cups 2% Milk
2 cups Swanson Low sodium Chicken Stock
1 1/2 cups coarsely chopped Broccoli Florets
1 cup matchstick-cut Carrots
1 stalk Celery, thinly sliced
1/2 teaspoon Ground Nutmeg
1 teaspoon Gound Roasted Cumin
2 1/2 cups Sargento Reduced Fat Shredded Sharp Cheddar Cheese
Sea Salt and Ground Black Pepper to taste
1 – Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
2 – Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat; cook until flour loses it’s granular texture, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
3 – Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until flour taste is gone and mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, celery, nutmeg, and roasted cumin; simmer until vegetables are tender, about 20 minutes.
4 – Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.
Sweet Slice Boneless Smoked Ham and Swiss Sandwich w/ Chunky Baked Potato Soup with Cheddar and Bacon BitsDecember 23, 2016 at 5:53 PM | Posted in Boar's Head, Sargento's Cheese, soup | 1 Comment
Tags: Boar's Head Sweet Slice Boneless Smoked Ham, Campbell's Chunky Baked Potato with Cheddar and Bacon Bits Soup, Cooking, Dinner, Food, Ham, recipes, Sandwich, Sargento Reduced Fat Sliced Swiss Cheese
Today’s Menu: Sweet Slice Boneless Smoked Ham and Swiss Sandwich w/ Chunky Baked Potato Soup with Cheddar and Bacon Bits
For Breakfast this morning I prepared some Simply Potatoes Shredded Hash Browns, fried up 2 Jennie – O Turkey Breakfast sausage Links, toasted 1 slice of Healthy Life Whole Grain Toast, and had the morning cup of Bigelow Decaf Green Tea. After Breakfast did some cleaning around the house and finished up a couple of loads of laundry for Mom. After Lunch I went out and finished up my Christmas shopping, picked up a couple of gift cards and a couple of Ohio Lottery Holiday Scratch Off Cards. Went by a local Shopping Center area and it was a mad house! It was jam-packed with people, last minute shoppers! Back home, just relaxed the rest of the afternoon. For Dinner tonight its Sandwich and Soup. I prepared a Sweet Slice Boneless Smoked Ham and Swiss Sandwich w/ Chunky Baked Potato Soup with Cheddar and Bacon Bits.
While at our local Kroger a while back, they had Boar’s Head Sweet Slice Boneless Smoked Ham on sale in the Deli. I had not tried this one before so I purchased some to give it a try and have been using it ever since! It’s my favorite Ham, at least for now. As all the Boar’s Head products it was delicious and only 60 calories and 1 carb per serving. To make the sandwich I’ll need the Boar’s Head Sweet Slice Boneless Smoked Ham, Sargento Reduced Fat Sliced swiss Cheese, French’s Yellow Mustard, and a Healthy Life Whole Grain Bun. Easy to prepare and one delicious Sandwich!
To go with my Sandwich I heated up a can of Campbell’s Chunky Baked Potato Soup with Cheddar and Bacon Bits. Another easy to prepare item; just empty the contents of the can into a sauce pan and heat. Heated it on medium low heat, stirring often. I love a thick and hearty Soup and this one is perfect. Campbell’s Chunky Baked Potato Soup with Cheddar and Bacon Bits is the best there is, at least to me. For dessert later a Jello Sugar Free Dark Chocolate Pudding.
Enjoy the exceptional flavor of a traditional bone-in ham without the bone. Available in the Deli retail case as a center of the plate item or at the Service Deli sliced by the pound for a sandwich of note.
Serving Size 2 oz (56g)
Servings Per Container Varied
Amount Per Serving
Calories 60 Calories from Fat 20
% Daily Value*
Total Fat 2.5g 4%
Saturated Fat 1g 5%
Trans Fat 0g
Monounsaturated Fat 1.5g
Polyunsaturated Fat 0g
Cholesterol 20mg 7%
Sodium 520mg 22%
Potassium 160mg 5%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Protein 10g 20%
Campbell’s Chunky Soup – Baked Potato with Cheddar & Bacon Bits
Campbell’s Cheddar & Bacon Bits Chunky soup satisfies hunger with big chunks of real baked potatoes and crisp bacon bits in a creamy soup base with cheddar cheese. Campbell’s Chunky soup is the soup that eats like a meal. Eat it for lunch and this thick and hearty Campbell’s baked potato soup will fill you up and stick with you through the day. When hunger calls, answer with chunky Campbell’s canned soup. You can heat it on the stove or in a microwave. Either way, satisfaction is just minutes away.
* Soup that eats like a meal
Water, Chicken Stock, Potatoes, Baked Potatoes, Cream, Vegetable Oil, Modified Food Starch, Cheddar Cheese, Pasteurized Process Cheddar Cheese.
Do not add water. Stove: Pour soup into medium saucepan. Heat slowly until hot, stirring occasionally. Microwave: Pour soup into medium microwave-safe bowl or 2 individual microwave-safe bowls. Cover; microwave on high for 3 1/2 minutes or until hot, stirring once during heating. Careful, keep covered 1 minute. Stir before serving. Promptly refrigerate any unused portion in separate container. Recommend use by date on can end. Store unopened can at room temperature.
Amount Per Serving (serving size) = 1 cup
Fat Calories 80
Total Fat 9g
Sat. Fat 3g
Trans Fat 0g
Total Carb. 23g
Dietary Fiber 4g
Tags: Cooking, Food, Garlic, JENNIE-O® OVEN READY™ Turkey, Lentil Turkey Soup, Lentils, Onions, recipes, Rosemary, Rutabaga, Soup Special of the Day
This week’s Soup Special of the Day is Lentil Turkey Soup. Made with leftover JENNIE-O® OVEN READY™ Turkey along with garlic, onions, rutabaga, lentils and rosemary. For the Turkey you can use any OVEN READY™ product. You can find this recipe along with all the other Jennie – O recipes at the Jennie – O website! Enjoy and Make the Switch! https://www.jennieo.com/
Lentil Turkey Soup
Try this recipe with any OVEN READY™ product.
This Lentil Turkey Soups is a delicious way to cook with leftover holiday turkey. Simmered with garlic, onions, rutabaga, lentils and rosemary, it’s a dinner for under 500 calories per serving.
1 teaspoon olive oil
2 cups chopped onion
6 garlic cloves, minced
2 cups chopped carrots
1½ cups chopped celery
1 cup chopped rutabaga
1¼ cups dried brown lentils
2 quarts low-sodium or homemade chicken or turkey broth
1 rosemary sprig
2 bay leaves
salt and freshly ground pepper, if desired
2 cups cubed leftover JENNIE-O® OVEN READY™ Turkey
2 tablespoons lemon juice
1) In large pot, heat oil over medium-high heat. Add onion and garlic. Cook 5 minutes or until onion is softened, stirring occasionally.
2) Add carrot, celery, rutabaga, lentils, broth, rosemary, bay leaves and salt and pepper, if desired. Bring to boil; reduce heat to medium-low. Cook, covered, 40 minutes or until lentils and vegetables are tender, stirring occasionally.
3) Stir in turkey and lemon juice. Remove and discard rosemary and bay leaves before serving.
RECIPE NUTRITION INFORMATION